Posts Tagged ‘squash’

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Fashion Week Yummy Treats – Lunch on Day 1 of Milan Fashion Week

February 23, 2011

I’ve been taking a bunch of pictures of goodies I’ve been making since Fashion Season (Autumn/Winter 2011-2012) began but I haven’t blogged any of it! So! Here’s what I made today, the first day of Milan Fashion Week:

Blueberry, Wheatgrass, Tangerine, Apple, Mango, Almond Milk Smoothie

Super easy here!

Handful freshly clipped Wheatgrass
1/2 pint blueberriees
2 red apples
2 mangoes
2 tangerines
2 cups almond milk

Combine almond milk, blueberries and wheatgrass in a blender. Blend about 30 seconds. Strain. Reserve juice, dispose of pulp.
Next, juice apples, mangoes, tangerines and reserve pulp for use in anything, really! Cakes, breads, pies, fritters, empanadas, even a fruity vegan burger of some kind.
Pour blueberry/wheatgrass/almond milk into glass. Fill with mango/apple/tangerine juice. It will make that cool looking orange-ish effect at the frothy top. Garnish with a tangerine round and tangerine zest and enjoy!

Alternatively, you can make your wheatgrass juice and blend it with everything else in a Vitamix. But I wanted more of a juicy-juice w/ the only “smooth” component being the almond milk, (which itself is actually a juice. Just… milky!)

Now, I say to strain out the wheatgrass/blueberry because the wheatgrass itself is non-digestible by humans. I didn’t know that when I first started messing with it and chewed it up, no problem AND never had any stomach or digestive issues. I still like to nibble on the blades sometimes but I’ll take the advice of elders and betters and not gobble down the grass itself. :p Only juice!

Spring/Summer Sauté

This was a super fast and super delicious saute to toss together, especially if you’re cramped on time or just don’t feel like a multi-hour ritual in the kitchen.

1 yellow zucchini
1 cup fresh green beans, ends trimmed, cut in half (or not, your call. French them if you want!)
1/2 purple onion, sliced
handful cilantro
Juice of 1 tangerine
sprig of rosemary (run your fingers down the sprig to remove the rosemary. No need to chop it but you can if you want).
pinch of cardamom
2-3 pinches regular or Hungarian paprika
1-2 grinds of red pepper flake mill
sea salt & freshly ground black pepper to taste (or grains of paradise instead of pepper)
Tangerine zest
Good olive oil
2-3 cloves of garlic, sliced (dice, mince, even add whole and remove at the end if you prefer. Depends on how strong a garlic flavour you enjoy but I like it hearty so used fresh, sliced garlic).

We want to work quickly here.

First, heat olive oil in a skillet. Sauté onion 1 minute. Add pinch of sea salt. Add garlic and sauté an additional minute.
Add green beans, squash, rosemary, cilantro, all the spices and sauté aggressively for 5-6 minutes. Keep things moving so it all cooks evenly.
Add tangerine juice and sauté another 3 minutes, aggressively. Check for seasoning. If no further salting or peppering is necessary, move on.
Plate. Garnish with fresh tangerine zest, bushel of cilantro and rosemary sprig. Serves 2.

I was starving so I ate the whole thing. :p

This is a yummy seasonal dish! Feel free to add nuts when the spices go in, if you like. Macadamias would be really good. Or almonds! Anything you enjoy, really. 🙂

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Shrimp & Noodle Bowl w/ Edamame, Broccoli, Chaoyte & Cilantro

July 8, 2010

Here’s a quick and easy dish I love slapping together! This sort of thing really suits me because — even though I feel fantastic and content rocking a vegetarian diet — I REALLY miss and REALLY crave seafood. I don’t miss beef. Pork is an afterthought. I was always a runny yolk kinda guy but when I think of what they said in Culinary School — “100% of the fat in an egg is IN THE YOLK!”  — I kinda mope and put it out of my mind. Sometimes, I crave chicken but it’s not like I dream about it or anything, (and I certainly don’t crave insane levels of growth hormones. All the chicken I prepare for my work as a Chef is Free Range. And I know which farms they come from).

But seafood. :p I’m afraid we’re inseparable! So, my personal diet may be shifting to the Pescetarian angle.

Here’s a recipe for two!

Ingredients

24 Shrimp (pre-shelled & de-veined if you prefer but they’re easy to clean yourself)
1 cup edamame beans
1-2 Chayote Squash (I just half and large dice ’em)
1 cup broccoli florets
Handful rough chopped Cilantro
1 cup Shrimp or Seafood Stock
2 packages Instant Ramen Noodles (YES! Chefs have a torrential affair with Ramen noodles! That’s what I used for this picture/recipe but you can use WHATEVER noodle you want; udon, angel hair, penne, vermicelli~ Up to you!)
Sea Salt & Freshly Ground Black (or mixed) Pepper (or Grains of Paradise) to taste.

First, bring half a cup of stock, chayote and edamame up to a simmer. It only takes about 10 minutes to get them good to go. I don’t prefer my squash soggy-slop, I like a bit of texture, so 10 minutes should be plenty. And the edamame doesn’t need anything, really. You can eat them raw (same with the chayote) but let’s go ahead and heat things through for this dish.
About 7-8 minutes in, add broccoli and cover so that our broccoli won’t overcook or get soggy. With such a short cooking time, it will stay bright green and maintain a bit of a crunch.
While that’s working, we can rock out with our shrimp! 🙂
Toss fabricated shrimp in extra virgin olive oil (or sesame oil), sea salt and freshly ground black pepper, ground mixed pepper or grains of paradise.
Saute shrimp over med-low heat until pink on both sides, about 2-3 mins per. When shrimp is pink, it’s done! Careful not to overcook or your shrimp becomes eraser-tough! ~What I like to do is cover them as soon as they hit the skillet. Let that gentle condensation action I always talk about around here happen. When you uncover, you’ll see lots of the shrimp’s natural juices forming a broth.
When done, remove shrimp and cover with foil to keep warm.
Add other 1/2 cup of stock to skillet and soften ramen noodles in the shrimp/stock broth till done, about 3 minutes. Personally, I prefer ramen noodles al dente, where they still have that funky curl.
When done, toss noodles, chayote, edamame, all broths and shrimp in huge vessel and divide between two bowls. Top with chopped cilantro and bon apetit!

Oh, and ignore that piece of shell in the picture above. >.> No idea how that got there! I think it walked over and snuck in. . . must have missed its shrimpie buddies!

Also, check out Lauren E. Clark on Chayote lol! So funny! 😀

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